Chef Tom Kerridge will open his first London restaurant at the Corinthia Hotel on Monday September 10 in one of the most hotly anticipated culinary launches of the year. The two-Michelin-starred chef, together with the new restaurant’s head chef Nick Beardshaw, promises to put a spin on celebrated British dishes, which will be served in a relaxed brasserie-style setting.
Kerridge – chef-owner of Hand and Flowers, The Coach and Butcher’s Tap in Marlow – has a keen eye for aesthetics, and two bronze sculptures, Steve and Dorsal Angel, by his artist wife Beth Cullen-Kerridge will adorn the restaurant, while mixed-media artist Robi Walters has created a pair of bespoke table tops for the space. The interiors are designed by David Collins Studios.
The starters (from £9.50) on the menu at the new address showcase fine British ingredients, from Cornish crab vol-au-vent with avocado, green apple and crab bisque to mushroom risotto with crispy egg and aged Parmesan.
The restaurant’s centrepiece, however, is a rotisserie bar serving large joints of meat along with fish and vegetables in full view of diners. The main courses (from £21.50) include dry-aged rib of beef with ox cheek bordelaise, gherkin ketchup and triple-cooked chips; Creedy Carver duck breast and faggot with savoy cabbage, rotisserie apple sauce and duck fat pomme Anna; and half a Cotswold white chicken with braised gem lettuce, pickled lemon and soft polenta. Feature fridges, lining the main restaurant walls, will showcase the meat supplied by Tom’s own pub-cum-butchers, The Butcher’s Tap in Buckinghamshire.
Delights on the dessert menu (from £13.50) include dark chocolate pudding with crystallised malt biscuit, salted caramel and malted milk ice cream; Scottish raspberry and rose geranium trifle with white chocolate gin baba and salted oats; and brown butter tart with buttermilk ice cream. A set menu of two courses (£24, or £29.50 for three courses) will also be available, as will a private dining room combined with a chef’s table. To wash it down in style, the restaurant will focus on English sparkling wine, plus a variety of on-tap ales and lagers served from wooden beer casks.